Adapted from Cooks Illustrated
Makes 1 cup
This is a “sauce” that originated in Argentina and is served with grilled meats. I think of it like a statement necklace - put it on any ordinary outfit and you are suddenly dressed for the Met Ball. So it definitely is great with beef, especially tenderloin, but I think you can really put this on anything (chicken, fish, pasta). In times like this, use chimichurri to jazz up any shelter at home menu. Or just simply dip some bread in it and enjoy it.
Ingredients
1 cup packed fresh flat-leaf parsley
4 medium garlic cloves peeled
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup finely minced red onion
1 teaspoon salt
1/4 teaspoon red pepper flakes
Preparation
Process the parsley and garlic in a food processor fitted with a steel blade, stopping as necessary to scrape down the sides of the bowl with a rubber spatula, until the garlic and parsley are chopped fine (20 1-second pulses).
Transfer to a medium bowl.
Whisk in the remaining ingredients until thoroughly blended.
Let stand for 30 minutes to allow the flavors to develop before serving.
Store in an airtight container.
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